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      Creamy Grilled Romaine Salad

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[slide-anything id="6097"]
Snacks & Appetizers

Autumn Charcuterie Board

by Gina Fontana November 4, 2019
written by Gina Fontana November 4, 2019
Jump to Recipe

The perfect gluten-free, vegan, healthy charcuterie board for entertaining over the holidays. Snacking perfection!

Charcuterie Board

This is a sponsored post written by me on behalf of Love Beets. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much Love Beets!  

Charcuterie boards are taking the virtual world by storm, I mean, probably because they’re so easy to put together and you can make a gorgeous spread out of whatever you’d like really! Charcuterie boards are perfect for holiday entertaining because they look so fancy schmancy but are really a no-fuss board of perfection.

easy vegan snack idea

Traditionally, charcuterie boards are a collection of meats and cheeses to nibble on while you wait for the main course. But we’re breaking all the rules, and let me tell you, no apologies here because this was one bomb snack!

vegan charcuterie board

How To Make This UnBEETable Autumn Charcuterie Board:
First, find yourself a gorgeous board! It can be any shape you’d like, you could even do any material. You’ll then want to make a list (I’m a huge list person) of foods that are vibrant, have different textures, some sweet, some savory. When I’m thinking about putting my charcuterie board together I like to include vegan cheese (store bought or homemade), a couple different kind of crackers, a variety of fruit, chocolate, nuts, dips, kale chips, and my new favorite snacking food- cooked beets from Love Beets! Don’t be afraid to pack your board full, really pile it on there people 😉 .
Veggies: Love Beets Organic Cooked Beets, cheesy beet kale chips, pumpkin hummus
Cheese: Vegan cashew cheese, vegan sun-dried tomato cashew cheese
Nuts: homemade pumpkin seeds (store bought would be fine too), pistachios
Fruits: figs, raspberries, grapes, strawberries, dried apricots, apple, pomegranate seeds, golden raisins
Crackers: rice cakes, gluten-free everything crackers, gluten free crisp bread
Sweets: vegan chocolate, strawberry beet chia jam, sweetened beet popcorn
Garnishes: fresh autumn flowers and fresh mint (optional)

love beets

The strawberry beet chia jam, sweetened beet popcorn, and cheesy beet kale chips are homemade and really simple staples to include on this board, all made with Love Beets Beetroot Powder. Don’t worry, I also included those recipes below!

beets

You might not typically think of beets as a snacking food, but because Love Beets does all the hard work trimming, peeling, and cooking the beets for us, we don’t have to! I’ve definitely been trying to add more beets to my diet because they have so many nutritional benefits, they paired perfectly with the other in season foods in this autumn charcuterie board. To help cut down on time before serving, wash your produce ahead of time, then you just have to lay it all out and dive in!

Don’t forget to snap a photo of your gorgeous autumn charcuterie board, pop onto social media, and tag me on Instagram or Facebook. Happy snacking!

The Sweetened Beet Popcorn is adapted from my Superfood Rainbow Popcorn and the Strawberry Beet Chia Jam is adapted slightly from the chia jam I used in my Protein Almond Butter Cups.

Continue to Content
easy vegan snack idea

Autumn Charcuterie Board

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

The perfect gluten-free, vegan, healthy charcuterie board for entertaining over the holidays. Snacking perfection!

Ingredients

  • 1 package Love Beets Organic Cooked Beets
  • raspberries
  • strawberries
  • figs, (may sub dried for fresh if you can't find fresh figs)
  • dried apricots
  • grapes
  • golden raisins
  • green apple
  • pomegranate seeds
  • pumpkin seeds
  • pistachios
  • gluten-free rice cakes
  • gluten-free everything crackers
  • gluten-free crisp bread crackers
  • vegan chocolate
  • vegan cashew cheese wheel
  • vegan sundried tomato cashew cheeese wheel
  • pumpkin hummus, (or other flavor of your choice)
  • strawberry beet chia jam, (recipe below)
  • sweetened beet popcorn, (recipe below)
  • cheesy beet kale chips, (recipe below)

Strawberry Beet Chia Jam

  • 12 medium-large strawberries, (washed and diced)
  • 1 tsp Love Beets beetroot powder
  • 1/4 cup raw white chia seeds
  • 2 tbsp maple/agave syrup
  • 1 tbsp water

Sweetened Beet Popcorn

  • 12 cups air popped popcorn, (or store bought, just make sure it's plain, unbuttered, etc)
  • 1/2 tsp Love Beets beetroot powder
  • 1/3 cup coconut oil
  • 1/3 cup organic cane sugar
  • 1 tbsp tapioca syrup, (may sub light corn syrup if desired, but I recommend tapioca syrup purchased on Amazon)
  • 3 tbsp water

Cheesy Beet Kale Chips

  • 1 bunch (6 stalks) kale, leaves torn from stems
  • 1 tsp Love Beets beetroom powder
  • 1 tbsp grapeseed oil
  • 2-3 tbsp nutritional yeast
  • 1 tsp salt

Instructions

Strawberry Beet Chia Jam

  1. Make your chia jam the day before, or at lease an hour prior to putting your board together. Simply blend your strawberries, maple syrup and water until smooth and then pour into a bowl and stir in your chia seeds. Place in the fridge to thicken.

Sweetened Beet Popcorn

  1. Make your popcorn next
  2. First, pop your popcorn (if popping at home)
  3. **I used 1/2 cup popcorn kernels in my air popper, that made more that I needed for the recipe
  4. Preheat your oven to 300 degrees. Prepare a large parchment line baking sheet
  5. Heat a small saucepan over medium-high heat and bring all the simple syrup ingredients to a boil. Reduce heat to medium-low and simmer for about 5 minutes
  6. Next, add 12 cups of popped popcorn to a large bowl and pour the syrup over the popcorn. Stirl to coat the popcorn well, then spread the popcorn onto your parchment lined baking sheet and bake the popcorn in your oven for 10-15 minutes
  7. Let the popcorn cool, then break apart and add to your board!

Cheesy Beet Kale Chips

  1. Keep your oven heated to 300 degrees
  2. In a large bowl, add your washed and thoroughly dried kale leaves and toss with the oil, salt, 1 tbsp nutritional yeast, 1/2 tsp beetroot powder. Then transfer to a parchemnt lined baking sheet (may use the same as what you made your popcorn with to cut down on cleaning!). Sprinkle the kale with the remaining 1 tbsp nutritional yeast, 1/2 tsp beetroot powder and bake for about 20-30 minutes while your put your board together (leaving room for the kale chips of course!)

Put Your Board Together

  1. Lay out all your chosen foods, get creative and don't forget to pack it full! Use bowls for nuts, seeds, dips, jam, kale chips
  2. Garnish with fresh flowers and fresh mint leaves if desired

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Appetizer
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4 comments

Laurel Perry November 4, 2019 - 11:19 pm

This charcuterie board looks INCREDIBLE! I can’t think of anyone who wouldn’t swoon over this at a party. Love that this app is easy to make but looks super impressive!

Reply
HealthyLittleVittles November 5, 2019 - 7:24 am

Thanks Laurel! Made with such and easy, healthy variety of foods that I think anyone will love 🙂 Thanks for your kind comment! ?

Reply
Vegan Recipe Roundup for Mabon | Wayward Inspiration September 20, 2020 - 6:50 pm

[…] together an Autumn Charcuterie Board with this abundant list of food ideas from Gina Fontana of Healthy Little Vittles. With over 30 […]

Reply
Healthy Charcuterie Board Ideas | Intentional Hospitality October 9, 2020 - 10:41 am

[…] vegan, healthy charcuterie board for entertaining over the holidays. Snacking perfection! GO TO THE RECIPE Best Garlic Hummus For Vegan Charcuterie Board This best garlic hummus recipe is an easy […]

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
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Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
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☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/butternut-squash-spinach-pasta/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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